Moroccan Spiced Rack of Lamb With POM Cous Cous
- 1 rack of lamb (French trimmed)
- 2 tbs rose harissa paste
- 250g cous cous
- 2 tbs fresh mint
- 2 tbs flat leaf parsley
- 2 tbs fresh coriander
- Juice of 1 lemon
- 30ml extra virgin olive oil
- 40g toasted flaked almonds
- 225ml of POM Wonderful 100% pomegranate juice
Season and seal the lamb in a hot pan and transfer to an pre heated oven set at 200C for 20-25 mins, leave to rest for 5-10 mins.
Place the cous cous in a bowl and pour over the boiling stock (cook to the packets instructions) Cover with clingfilm and leave to stand for 5 mins. fork through to separate grains then add the fresh herbs, lemon juice, olive oil, almonds and pomegranate. Season and mix through.